Inca Trail Recipe

The Inca Trail Recipe is inspired by the traditional cuisine of the Incas, who were known for their use of quinoa, a nutritious grain-like seed that is native to the Andean region.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Inca Trail Recipe

Cooking Method: Boiling, Steaming Cuisine: Peruvian Courses: Lunch, Main Course, Traditional Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 1 cup Black beans
• 1 piece Red bell pepper
• 1 cup Cherry tomatoes
• 1 piece Red onion
• 0.5 cup Cilantro
• 2 tablespoon Lime juice
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 piece Avocado

Instructions

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, black beans, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
3. In a small bowl, whisk together lime juice, olive oil, and salt.
4. Pour the dressing over the quinoa mixture and toss well to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld.
6. Serve the Inca Trail salad topped with sliced avocado.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 2g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.